Christmas Fruitcake Cookies with Bourbon

Fruitcake cookies displayed on a wire rack and Santa dish.

5 from 2 votes

Christmas Fruitcake Cookies with Bourbon are a delicious take on the classic fruitcake dessert. Whether you are a seasoned fruitcake lover or a newcomer, these delicious treats promise to be the star of your Christmas celebration.

Prep Time15

Cook Time15

The dough needs to refrigerate overnight.1

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 75kcal

Author: Gina Abernathy

Ingredients

2½ sticks butter room temperature
1¼ cups sugar
4 large eggs
3 cups all purpose flour divided
1 teaspoon baking soda
½ teaspoon ground cloves
1 teaspoon cinnamon
2 pounds candied fruit mixed red and green cherries, pineapple
15oz. box golden raisins
6 oz. bourbon
3 cups pecans finely chopped

Instructions

Combine fruit, nuts, and raisins with 1/2 cup of the flour. Toss well to coat and set aside.
In a separate bowl, combine the remaining flour, baking soda, cloves, and cinnamon. Mix well and set aside.
In the bowl of a stand mixer on medium speed, cream butter and sugar for 2 minutes; scrape down the sides of the bowl. Add eggs and beat well. Scrape down the sides and bottom of the bowl.
Reduce the speed to low and slowly add dry ingredients (flour mixture) and bourbon. Mix well.
Remove the bowl from the mixer. Pour dough into a large bowl and stir in the fruit and nut mixture.
Cover with plastic wrap and place in the refrigerator overnight.
To Bake: Preheat oven to 300 degrees.
Lightly grease a cookie sheet or line with parchment paper.
Drop the mixture onto the prepared pan using a tablespoon cookie scoop and bake for 15 minutes.
Cool on a wire rack to room temperature before storing in an airtight container.

Notes

To freeze: Place the cookies in a freezer-safe container or freezer safe bag and layer the cookies. Place them in a single layer and top with parchment paper before adding another layer on top. This will make it easy to remove the amount you need at one time.

Chilling the cookie dough overnight is essential for flavor, texture, and controlled spreading.

Nutrition